Photo of Quinoa pilaf by WW

Quinoa pilaf

Total Time
50 min
15 min
30 min
Quinoa has a lot of proven health benefits, and is a great substitute for any grain. Fill roasted acorn squash halves with cooked quinoa, as we did here, for a meatless-but-rib-sticking meal. Quinoa is also great during Passover as it adds variety and flavor to your typical sides. If you've never cooked with quinoa before, you need to rinse it first to get rid of its coating, called saponin, which can taste bitter. Simply place the quinoa in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain the quinoa well before proceeding with the recipe.


Vegetable oil

1 tsp


2 small, minced


1 clove(s), minced

Uncooked quinoa

1½ cup(s), rinsed (unless pre-rinsed)


½ cup(s), chopped

Ground cinnamon

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Chicken broth

3 cup(s)

Salted dry-roasted pistachio nuts

cup(s), coarsely chopped


2 Tbsp, fresh, chopped, or more to taste


  1. In large nonstick skillet, heat oil over medium. Add shallots and garlic and cook, stirring occasionally, until shallots are translucent, about 3 to 4 minutes.
  2. Add quinoa and toast for 1 minute. Stir in raisins, cinnamon, salt, and black pepper.
  3. Pour in broth and bring to boil over high heat. Reduce heat to low and cover. Simmer until quinoa bursts skin and is tender and liquid has absorbed, about 20 minutes.
  4. Cover quinoa and set aside for 5 minutes. Uncover and fluff quinoa with fork. Repeat several times as quinoa will become lighter as it cools. Just before serving, sprinkle with pistachios and cilantro.
  5. Serving size: about 1⁄2 cup